2004 James Beard Award Nominee for Single Subject;
An obsessive cornbread baker and eater, Jeremy has created 50 original recipes
for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly
Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers
tips on choosing the right pan, as well as description of various kinds
of cornmeal and their origins.
--Buy
this book

Michael Jackson

Complete Guide to Single Malt Scotch, Fifth Edition:
A Connoisseur's Guide to the Single Malt Whiskies of Scotland

Here is the classic reference work on the subject. This book, with more
than 180,000 copies sold, was the first book to give single malt scotch
the systematic, in-depth treatment previously reserved for wine. In this
revised edition, world-renowned spirits writer Michael Jackson has written
an extensive new introduction incorporating his recent visits to every Scottish
distillery.
--Buy
this book

Michael Jackson

Michael Jackson's Beer Companion: Second Edition
Revised and Updated

From the critically acclaimed Beer Hunter, comes this award-winning classic,
with entirely updated information on two new beer styles (Leipzig Gose and
Helles), American ales, Lambics and fruit beers, wheat beers, international
ales, porters and stouts, lagers and specialty brews. Also features a recipe
section highlighting foods that complement beer.
--Buy
this book

World-renowned authority Michael Jackson provides quintessential recipes
for more than 250 cocktails. This essential barside manual comes complete
with an A-Z reference to the world's greatest drinks and complete descriptions
of bartending equipment and their uses. Whether you'd like to test your
courage with an Earthquake or mix a superb Martini, the perfect drink is
never far away with this connoiseur's guide at hand.
--Buy
this book

Dana Jacobi

Soy!

Soy, in all its forms, has long been a staple of vegetarian cooking. The
Natural Kitchen:Soy! proves just how versatile- and flavorful- soy
foods can be. From tofu and tempeh to miso and soymilk, soy is emerging
as the food of choice for a growing number of health- conscious cooks. It
has been proven to lower cholesterol and to help prevent heart disease.
Expert cook Dana Jacobi breaks new ground, offering soy dishes that are
delectable, international, and divine! You'll discover dozens of recipes
for cooking soy foods every meal, every day.
--Buy
This Book

Miriam Jacobs

School Lunchbox Cookbook

It's no mere coincidence that the easy availability of fast food to school
children, both in school cafeterias and off campus, is increasing as obesity
among American kids is reaching an all-time high. Author Miriam Jacobs tackles
the problem in this cookbook, which gives recipes and tips for harried parents
concerned with their kids' nutritional well being. The recipes are designed
to be easy and fast to prepare, nutritious and good to eat, and so much
fun that even the kids will want to help.
--Buy
this book

Miriam Jacobs

Brown Bag Lunch Cookbook

This is the cookbook for working people looking for a lunchtime alternative
to the snack machine or the fast food down the street. These are interesting
and satisfying recipes for good lunches that promote afternoon energy and
won't put on unwanted pounds. More than 100 great choices for healthy lunches
in today's fast-paced work environment.
--Buy
this book

Madhur Jaffrey

From Curries to Kebabs : Recipes from the Indian
Spice Trail

2004 James Beard Award Winner for International;
2004 IACP Award Nominee for International Category; From
one of the world's best-loved authorities on food from India and the world
comes an evocative and irresistible survey of the world's greatest dishes.
Starting with classic curries of her native India, Madhur traces the outside
influences that have left their mark on Indian food and goes on to show
how the Indian diaspora has mingled the flavors of India with the cuisines
of Africa, the West Indies, Asia, Europe, and South America. She concludes
with a look at Indian cuisine as it is practised everywhere, from the Pacific
Rim to her own kitchen in the United States.
--Buy
this book

Kenneth James

Escoffier : The King of Chefs

Auguste Escoffier (1846 -1935) was the first great star of modern cooking.
Acknowledged during his lifetime as the greatest chef in the world, his
clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders
of society and of fashion. Kenneth James traces Escoffier’s career,
from his humble origins on the French Riviera to Paris, London, and New
York. Escoffier: The King of Chefs also presents the dishes, from eggs to
lobster, on which Escoffier had both a lasting influence and strongly held
views.
--Buy
this book

Cheryl Alters Jamison and Bill Jamison

Born To Grill

In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous
variety of terrific flavors that can come from the primal encounter of food
and flame. The Jamison's open up a road map that will guide the griller
beyond steaks, burgers, and hot dogs, but they invite us in chapters called
"Serious Steaks" and "Hot Burgers and Haute Dogs", to delay our departure
and explore the depths of those timeless favorites. Out on the horizon,
Born to Grill uncovers alluring new terrain. Salads, pastas, and soups infused
with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla
dishes prepared on the grill; vegetables, juicy and crisp, in main dishes
and sides; fruits and desserts for a finger-lickin' finish- all these and
more make the griller's domain bigger and more delectable than it's ever
been.
--Buy
This Book

Cheryl and Bill Jamison

Chicken on the Grill : 100 Surefire Ways to Grill
Perfect Chicken Every Time

Chicken on the Grill
offers a gotta-have collection of grilled chicken recipes--from skewers
and kebabs to rotisserie chickens, sandwiches, pastas, salads, along with
50 nifty ideas for boneless skinless chicken breasts. The Jamisons provide
all the tips, tools, and techniques needed to make the most succulent, flavorful,
grilled-to-perfection chicken you've ever tasted.
--Buy
this book

Cheryl Alters Jamison and Bill Jamison

Sublime Smoke :
Bold New Flavors Inspired by the Old Art of Barbecue

In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting
recipes for backyard (or stovetop) smoking. Building on the basics laid
out in their award-winning Smoke & Spice, which offers traditional barbecue,
the Jamisons now delve into a more contemporary approach to smoking, with
an emphasis on chicken, fish, and vegetables. Illustrations.
--Buy
This Book

Andrew Jefford

The New France : A Complete Guide to Contemporary
French Wine

This groundbreaking book not only covers all of France's fourteen wine regions,
but also includes full-color maps for each one, with unrivaled cartographic
detail. Andrew Jefford has traveled extensively in each of France's fourteen
wine regions to enable him to write the most exhaustive and authoritative
book on French wine to date.
--Buy
this book

American cooking icon James Beard was passionate about life, and he shared
his zeal with others through his cooking. The James Beard Foundation has
been dedicated to continuing his legacy by recognizing those aspiring cooks
who have preserved and perpetuate Beard’s commitment and devotion.
The year 2003 marks the 100th anniversary of the birth of James Beard, and
in an unprecedented culinary event, 21 master chefs, who have all garnered
prestigious James Beard Foundation Awards, share their passion in Winning
Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs.
--Buy
this book

2004 James Beard Award Nominee for International; Nancy
Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing,
gardening, and happily eating her way through the Mediterranean region.
Chapters serve as extended introductions for 120 recipes that best make
use of the staple ingredients of Mediterranean cuisine: salt, olives/olive
oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.
--Buy
this book

Steve Jenkins

Steve Jenkins Cheese Primer

"Ten
years in the making, this tome is the acknowledged bible for both neophytes
and experts. Now in its record-breaking sixth printing (since 1996), this
James Beard Award-winning book received a starred, boxed review in Publisher’s
Weekly and raves in countless magazines, newspapers and websites. Jenkins
is the master cheesemonger at Fairway in NYC, where every cheese that means
business was first imported and engendered publicity for itself. Buy the
book here, at its source, and save a few bucks." --Buy
this book

Daniel Johnnes

Top 200 Wines

You don't have to be a wine expert to get a good deal on a great bottle.
Without using stuffy, technical terms, award-winning wine director and importer
Daniel Johnnes lays out all the basics you need to find today's best wine
values.
--Buy
This Book

Bridget Jones

A Cook's Year : Making the Most of Fresh and
Seasonal Ingredients Around the Year in 120 Recipes

What we feel like eating and cooking changes with the seasons. This inspirational
guide includes a range of recipes that make the most of the best produce
available each season. In spring there are budding asparagus tips, delicate
pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies
include succulent sweetcorn and tomatoes, as well as delicious raspberries
and strawberries, which require the minimum of preparation. Autumn brings
colourful squashes and pumpkins that are ideal for tasty soups, and an abundance
of apples and blackberries just waiting to be picked. In winter, slow-cooked
casseroles, delicious winter greens, and rich filling puddings will warm
up even on the coldest days.
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This Book